5 quail eggs
¼ cup mayonnaise
¼ tbsp truffle oil
¼ cup tobiko (flying fish roe)
Bring water to a boil. Place quail eggs in and boil for 3 minutes. Remove and place in cold water.
Peel shell. Trim ends so they lay flat on serving dish. Cut into halves.
Mix mayo and truffle oil. Place a little truffle mayonnaise on one side of each egg halves. Top mayo with tobiko and arrange on serving platter.
